Hong Kong Shrimp In Chili Tomato Sauce
I took a great cooking class at Kitchen Witch and this is one of the recipes we did. Simple, Quick, and very tasty.
- Preparing Time: 45 minutes
- Total Time: 1 hour
- Served Person: 4
stir fry
chinese
main dish
shrimp
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon worcestershire sauce
- 1/4 cup ketchup
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 teaspoons garlic minced
- sauce:
- shrimp
- 1 teaspoon asian sesame oil
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- 1 lb raw jumbo shrimp cleaned and butter flied
- 1 tablespoon fresh basil leaves shredded
- 2 tablespoons onions chopped
- 2 teaspoons fresh ginger minced
- cooking:
- Carbohydrate 10.5550435360707 g
- Cholesterol 221.366280375 mg
- Fat 7.95824643632712 g
- Fiber 0.66890372264477 g
- Protein 24.5389685325186 g
- Saturated Fat 0.951021016755853 g
- Serving Size 1 1 Serving (186g)
- Sodium 565.481598346783 mg
- Sugar 9.8861398134259 g
- Trans Fat 0.346095431934458 g
- Calories 218 calories
1.Combine salt, sherry and cornstarch in a medium bowl. Add shrimp, stir to coat and let stand for 30 minutes. Combine sauce ingredients in a small bowl. 2. Heat a wok over high heat until hot. Add the oil, onion, garlic, ginger and red pepper flakes; cook 30 seconds. Add shrimp and toss until; pink, 2 to 3 minutes. Add the sauce and cook for 1 minute or until shrimp are nicely glazed.
